Meat mixing enhanced with cryogenic nitrogen solution from Praxair

Praxair has expanded its offerings to meat and poultry processors with the introduction and recent commercial installation of a cryogenic liquid nitrogen injection system for cooling of meat mixing processes.

Recent testing completed at KC Sausage in Kansas City, Missouri, confirms the effectiveness of liquid nitrogen to achieve precise temperature control and deliver consistent product quality and efficiency. Precise temperature control during meat mixing and grinding helps provide consistency in the forming process and decreases bacterial growth that can alter flavor or reduce shelf life.

“Achieving the correct temperature of our blended product allows us to meet or exceed standards our customers have come to expect,” said Darren Hoffman, director of operations for KC Sausage. “Additionally, we have reduced waste and that transfers directly to increased profits.”

“The proprietary liquid nitrogen injection system provides rapid and uniform heat removal throughout the mixer,” said Joey Daniel, Praxair director of commercial development. “The design of this injection system also prevents freeze ups in the process, resulting in a reliable, cost-effective operation that helps processors meet all applicable quality standards.”

Praxair will upgrade its ASU capabilities in the Salt Lake City, Utah, area to meet demand in the region. A new liquefier will be added, which will nearly double the production of both liquid nitrogen and liquid oxygen.

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